Hearthkeeper July, 2010

Blessed solstice to you all … I am sorry that I was missing last month .. but chaos is often hard to control or plan for.. I will offer not other excuse than that.. and all of us know what it is to live in a state of chaos.

This month I am offering recipes for canning, relishes, sauces, jams, jellies. I know that this does not do much for our Southern Hemi folks except that you can save this and use it next year, or if you had an abundance and froze it and wish to use it. I will also offer up some cheats that I have used to make things more flavorful.

Much of this is pretty mundane but if you look the who process is magickal and spell-like in its creation. And you can add elements to it to assist in this. Knowing what the spices and herbs in your tomato sauce stand for you can create a few jars for protection to be used later on. You can create love jelly to share with your lover on valentine’s day( or any day you want to share the love) by adding simple additions to apple jelly. You only need to infuse your creations with your powerful magickal intention. Just remember that you should only give those jars you have enhanced with your intentions to people who know what you have done, as it may upset some if you do not let them know.

You can use apples, grapes, watermelon, strawberries, raspberries,  green tea, mint, corn, zucchini, cucumbers, tomatoes, herbs and spices.

There are 2 different canning processes, pressure canning and hot water bath canning. We will be using hot water bath canning as that is what I have and work with. Pressure canning is needed for low and non- acidic foods such as green beans, peas , meat sauces . do not hot water bath these things as they will grow toxic bacteria that will make you sick. Hot water bath canning is only good for fruit , tomatoes and things that you will be adding acid to. This acid keeps the bacteria from growing and making you sick.

You can get canning jars from BJ’s. and Sam’s club. You can also find them in your country farm supply stores such as tractor supply , ace or agway. You can and will be using these jars year after year, but I stress this point strongly.. YOU WILL NEED TO GET NEW LIDS EVERY TIME YOU RE-USE THEM. I cannot stress this enough as they have a rubber seal on the inner lid that is compromised when you can the jar the first time and will NEVER seal completely true again. So do not re-use them next canning as they will not make a seal and that will cause it to spoil.

Here are some of the equipment that you will need to hot water bath can.
Jar grabber (to pick up the hot jars)
Jar funnel
1 large pot with lid.
Jelly strainer or cheesecloth
Large spoons and ladles
Ball jars
1 Water Bath Canner (a huge pot with a lifting rack to sterilize the jars of apple jelly after filling
You CAN use a large pot instead, but the canners are deeper, and have a rack top make lifting the jars out easier. If you plan on canning every year, they’re worth the investment.
Jar lifting tongs -helpful to pick up hot jars
Lid lifter- to remove lids from the pot of hot water
Lid - disposable – you may only use them once
Ring - holds the lids on the jar until after the jars cool – then you don’t need them
Canning jar funnel – to fill the jars

If you look online you can find home canning kits that have all the tools you will need to start up.

Here are some web sites to look at
http://canning.falbepublishing.com/index.html

http://www.pickyourown.org/pectin.htm

http://www.pickyourown.org/makeyourownpectin.htm

Apple Jelly ( we will be using this recipe for later jellies)

6 lbs. of apples  to yield about 6 cups of apple juice (see step 1)
OR 6 cups of apple juice (skip to step 7)

Sweetener: sugar, no-sugar, Splenda, mix of sugar and Splenda or fruit juice – see step 7

Pectin

Step 1 – Selecting the apples

The most important step!  You need apples that are sweet , if you choose a grany smith type apple you will need to add tons of sugar

Instead, choose apples that are naturally sweet, like Red Delicious, Gala, Fuji, Rome, Honey crisps and always use a mixture – never just one type. This means it may be so sweet that you will not need to add any sugar at all.  And the flavor will be great! using Fuji’s and Gala’s to give it an aromatic flavor!

You can also start with apple juice or apple cider (fresh, canned or frozen) – just use a type that does not have added sweenteners. You’ll need 6 cups of apple juice and then skip to step 7.

Step 2 – How many apples and where to get them

You can pick your own, or buy them at the grocery store.  But for large quantities, you’ll find that real farmer’s markets. You can use seconds they are misshapen but cheaper.

You’ll get about 14 quarts of apple jelly per bushel of apples.

Step 3 -Wash and peel the apples!

Using a vegetable peeler or a paring knife, peel the apples.

Step 4 -Chop the apples!

Chopping them is much faster if you use one of those apple corer/segmenters – you just push it down on an apple and it cuts it into segments. 

Using a paring knife, be sure to remove any seeds, hard parts (usually the part around the seeds) and any mush or dark areas.

Step 5 – Cook the Apples

Put about 1 inch of water or apple juice on the bottom of a huge, thick-bottomed pot. Put the lid on, and the heat on high.  When it gets really going, turn it to medium high until the apples are soft through and through.
You CAN leave the skins on; it just clogs up the strainer more and takes more time.  On the plus side, leaving on the skins usually imparts a little more flavor, plus the color of the skins to the finished jelly!

Step 6 – Sieve the cooked apples

You can either put the soft cooked apples through a jelly strainer or pour them through cheesecloth in a colander.

Or you could start with apple juice, store bought or your own.

Either way, you’ll need about 6 cups of juice now.

Step 7 – Measure out the sweetener

Depending upon which type of jam you’re making (sugar, no-sugar, Splenda, mix of sugar and Splenda or fruit juice) you will need to use a different amount of sugar and type of pectin. The precise measurements are found in directions inside each and every box of pectin sold.

Step 8 – Mix the dry pectin with about 1/4 cup of sugar or other sweetener

In a small bowl, mix the dry pectin with about 1/4 cup of sugar (or other sweetener). Keep this separate from the rest of the sugar. If you are not using sugar, you’ll just have to stir more vigorously to prevent the pectin from clumping.

Notes about pectin: I usually add about 20% more pectin (just open another pack and add a little) or else the jam is runnier than I like. With a little practice, you’ll find out exactly how much pectin to get the thickness you like.

Is your jam too runny? Pectin enables you to turn out perfectly set jam every time. Made from natural apples, there are also natural no-sugar pectins that allow you to reduce the sugar you add by half or even eliminate sugar.!

Step 9 – Mix the apple juice with the pectin and cook to a full boil

Stir the pectin into the apple juice and put the mix in a big pot on the stove over medium to high heat (stir often enough to prevent burning). It should take about 5 to 10 minutes to get it to a full boil (the kind that can not be stirred away).

Step 10 – Add the remaining sugar and bring to a boil

When the apple-pectin mix has reached a full boil, add the rest of the sugar (or other sweetener) or other sweetener, and then bring it back to a boil and boil hard for 1 minute.

Step 10 – Testing for “jell” (thickness)

Keep a metal tablespoon sitting in a glass of ice water, then take a half spoonful of the mix and let it cool to room temperature on the spoon. If it thickens up to the consistency you want, then the jam is ready. If not mix in a little more pectin (about 1/4 to 1/2 of another package) and bring it to a boil again for 1 minute.

Step 11 – Fill the jars and put the lid and rings on

Fill them to within ¼-inch of the top, wipe any spilled jam off the top, seat the lid and tighten the ring around them. Then put them into the boiling water canner!

This is where the jar tongs and lid lifter come in really handy!

Step 12 – Process the jars in the boiling water bath

Keep the jars covered with at least 2 inches of water. Keep the water boiling. In general, boil them for 10 minutes, which is what SureJell (the makers of the pectin) recommend The directions inside every box of pectin will tell you exactly what you need to do.  The directions on the pectin tend to be pretty conservative.  You can hedge your bets and start pulling them out after 7 minutes, and the last jars were probably in for 10.

You must process them with heat. Either hot water bath or pressure canner.Putting the jars in the boiling water bath REALLY helps to reduce spoilage! It really makes little sense to put all the working into making the jam and then not to process the jars to be sure they don’t spoil or risk your family’s health.!

Step 13 – Remove and cool the jars – Done!

Lift the jars out of the water and let them cool without touching or bumping them in a draft-free place (usually takes overnight) You can then remove the rings if you like. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it. Some people replace the lid and reprocess the jar, then that’s a bit iffy. If you heat the contents back up, re-jar them (with a new lid) and the full time in the canner, it’s usually ok.

Once cooled, they’re ready to store, they last up to 12 months. But after about 6 to 8 months, they get darker in color and start to get runny and the flavor and texture aren’t as good. So eat them within the first 6 months.

Now I am offering some interesting additions..  you can add to the apples or strain through them.

Add cinnamon
diced hot peppers
2 tablespoons diced mint leaves
Green Tea( or other flavor tea)
mulled cider spices
2 tablespoons fresh thyme
use your imagination and open up a world of flavors.

Now everyone that gardens or family farms will have an over abundance of zucchini and tomatoes—they have even written poetry and short stories to commemorate the glut of zucchini we have.. but if you use this recipe you will have friends looking for your zucchini and tomatoes rather than running from you ..LOL

Zucchini Relish

5 cups finely chopped zucchini
3 cups finely chopped celery
3 cups finely chopped onion
1 finely chopped green and red bell peppers

If you want it hot you can add some Jalapeño or other hot pepper to the mix.

Add chopped vegetables to:
6 cups water
¼ cup canning/pickling salt

Place a heavy plate on top of vegetables in water to keep them submerged. Allow vegetables to sit overnight (12 to 24 hours) in brine. Then drain vegetables and squeeze excess liquid from them.

In a big pot on the stove, mix:

3 cups white vinegar (5% acidity)
5 cups sugar
2 tablespoons mustard seed
2 tablespoons celery seed
1 tablespoon turmeric

Add the drained vegetables and cook at a nice even boil for 10 minutes.

Add hot mixture to sterilized ½ pint or pint Mason jars. Leave ½ headspace. Process in a water bath for 10 minutes.

Remove jars from water bath and allow to cool undisturbed for 12 to 24 hours. Then wipe clean jars and lids and store in a cool dark place for up to 12 months. (You will likely hear the jars pop when they seal shortly after removal from water bath. The next day test the seals by pushing on top. There should be no movement of the lid. Also gentle pressure from your fingertips on edges of lid should reveal that it is securely suctioned onto the jar.)

Note: The relish tastes good from the start, but allowing it to set for 6 weeks will deepen the flavor, which is often the case with pickled items.

Tomato Relish

2 gallons sliced cored peeled tomatoes
6 bell peppers — seeded, sliced
6 medium onions — sliced
6 jalapeno peppers
1 cup salt
6 cups sugar
1 quart vinegar
1 1/2 tablespoons celery seed
1 box mustard seed – (2 oz)

Finely chop or grind tomatoes, peppers, onions and jalapenos in a food processor (in several batches). In large bowl, mix vegetables and salt well. Place in a cheesecloth bag, fold down the top and hang on a clothesline overnight to drain.

The next morning, empty contents of bag into a large container and add sugar, vinegar, celery seed and mustard seed. Mix well and let stand 2 hours.

Divide mixture into pint jars, leaving 1/2-inch of head space. Wipe jar tops and threads clean. Place hot lids on jars and screw hot bands on firmly.

Process 6 to 8 minutes in a pressure canner under 10 pounds pressure, according to manufacturer’s instructions. I think you can use this in a water bath canner but not sure. This was an old recipe I have not used myself

This recipe yields about 8 pints.

Canning Tomato Puree

Ingredients:

Firm red ripe tomatoes

Salt — (optional)

Canning jars (pint and 1/2-pint only)

You’ll need all the basic equipment for boiling water bath canning, plus a sieve or food mill and large preserving kettle. Use 1/2 pint or 1 pint jars only. The quantity of canned tomato puree will vary greatly, depending on how long you simmer the tomatoes.

Select fresh, firm, red ripe, perfect tomatoes. Organize and prepare equipment and work area.

Dip tomatoes into boiling water for 1 or 2 minutes to loosen the skins.

Then dip them in cold water. Slip off skins and cut out cores.

Cut tomatoes into chunks and place in a large preserving kettle. Cover and cook over low heat until the tomatoes are soft. Uncover and simmer over medium heat, stirring frequently, until very, very soft.

Press through a sieve or food mill, then return to kettle and simmer until the mixture is the thickness of catsup, stirring frequently.

Pour or ladle into hot 1/2-pint or pint jars to within 1/4-inch of the tops. Add 1/2 teaspoon each of sugar and salt per pint, if desired. Wipe tops and threads of jars with a damp clean cloth. Put on lids and screw bands as manufacturer directs.

Process in a boiling water bath for 30 minutes for 1/2-pints and pints.

From this recipe you can make your own tomato sauce, or you can make your own sauce now and can it similarly to the above directions.

Green Tomato Relish

Ingredients:

6 red sweet peppers
2 pounds green tomatoes
2 pounds sweet onions
1 small cabbage head
3 sweet green peppers
1/4 cup pickling salt
3 1/2 cups sugar
2 cups apple cider vinegar
1 cup water
1 tablespoon mustard seed
1 tablespoon ground turmeric
2 tablespoons celery seed

Coarsely grind all vegetables in blender or food processor. Mix vegetables with salt. Cover and let stand 12 to 18 hours.

Drain vegetables and rinse. Mix vegetables and remaining ingredients.

Heat to boiling; reduce heat. Simmer, uncovered, for 3 minutes.

Pack mixture in hot jars, leaving 1/4-inch head space; seal. Process 10 minutes in a boiling water bath.

This recipe yields 5 to 6 pints.

Here are some other yummy ideas

Canned Barbecue Sauce

Ingredients:

4 quarts chopped peeled cored ripe tomatoes
2 medium onions — quartered
2 cups chopped celery
1 1/2 cups chopped sweet green or red peppers
2 hot red peppers
1/8 teaspoon cayenne pepper
1 teaspoon peppercorns
2 cups chopped onion
1 cup brown sugar – (packed)
1 cup vinegar
2 garlic cloves — crushed
1 tablespoon salt
1 tablespoon dry mustard
1 tablespoon paprika
1 teaspoon Tabasco sauce

Combine tomatoes, quartered onions, celery and peppers. Cook until vegetables are soft, about 30 minutes. Press through a fine sieve or food mill. Cook until mixture is reduced to about one-half (for about 45 minutes).

Tie peppercorns in a cheesecloth bag, add with remaining ingredients and cook slowly until mixture is the consistency of catsup, about 1 1/2 hours. As mixture thickens, stir frequently to prevent sticking.

Pour, hot, into jars leaving 1/4-inch head space. Adjust caps and process half-pints and pints 20 minutes in boiling water bath.

To use: Add 1 cup salad oil to 1 pint jar of barbecue sauce and mix thoroughly.

This recipe yields 4 to 5 pints.

Canned Summer Antipasto Mix

Cooking Directions:

2 1/2 pounds sweet peppers — any color
2 1/2 eggplant
5 cups white wine vinegar
6 whole cloves – (to
2 tablespoons black peppercorns
1/2 cup coarsely-chopped parsley
2 teaspoons salt
20 fresh green or purple basil leaves
4 ounces pitted large green olives – (about 1 cup)
1 1/4 cups good-quality fruity olive oil

Cut sweet peppers in half lengthwise. Remove and discard stems, seeds and ribs. Cut peppers into 1/2-inch long strips. Set aside.

Remove stems from eggplants. First cut them crosswise into 1/2-inch rounds, then cut each round into 1/2-inch wide strips. Set aside.

In a stainless steel or other non-reactive saucepan, combine vinegar, cloves and 1 tablespoon of peppercorns, and bring to a boil over high heat.

Add pepper strips, reduce heat to medium and simmer for 2 to 3 minutes. Using a slotted spoon, remove peppers from vinegar; set aside. Add eggplant to vinegar and simmer in the same manner. Remove eggplant as well. Have ready clean, dry jars with sealable lids.

Arrange a layer of eggplant strips in jar, then top with layer of pepper strips. Sprinkle with parsley, salt and 1 or 2 peppercorns. Then press a basil leaf against the wall of jar, scatter a few olive slices on top and pour in about 2 tablespoons of olive oil. Repeat layering process until jars are full.

Add olive oil to jars to cover contents completely to reach within 1/2-inch of jar rims. Using a damp cloth, wipe the rims clean. Cover with lids and process for 30 minutes in a hot-water bath. Remove jars. Let them cool for 12 hours or overnight. Store in a cool, dark place.

Will keep for up to one year. Once opened, refrigerate.

This recipe yields about 3 pints.

Confetti Cucumber Relish

Ingredients:

4 medium to large cucumbers – (to 6)
4 medium sweet red peppers
4 medium green peppers
1 cup chopped onion
2 teaspoons turmeric
1/2 cup pure granulated salt
1 tablespoon mustard seed
2 teaspoon whole cloves
2 cinnamon sticks
1 quart vinegar
1 1/2 cups brown sugar – (firmly packed)

Organize ingredients, equipment, and work area. Scrub cucumbers and cut off stem and blossom end. Chop cucumbers. Stem, seed, and chop peppers.

You should have 2 quarts chopped cucumbers and 2 cups of each color of chopped peppers. Combine them with onion in a large mixing bowl; sprinkle the vegetables with turmeric.

Dissolve salt in 2 quarts cold water; pour over vegetables. Let stand for 3 to 4 hours. Drain vegetables thoroughly. Cover them again with cold water and let stand another hour. Drain well.

Tie the spices in a cheesecloth bag and put in a large preserving kettle with the vinegar and sugar. Heat to boiling, then pour over the vegetables. Cover and set aside in a cool place for several hours or overnight.

Slowly heat the vegetables and syrup to boiling, then pack relish into hot jars to within 1/4-inch of tops. Run a slim, non metal tool down along insides of jars to release any air bubbles. Add additional relish, if necessary, to bring to within 1/4-inch of tops.

Wipe tops and threads of the jars with a damp clean cloth. Put on lids and screw bands as manufacturer directs. Process in a boiling water bath for 10 minutes.

This recipe yields 6 pint jars of relish.

This recipe is a good way to use cucumbers that grew too big to pickle.

Strawberry Jelly With Powdered Pectin

6 cups crushed strawberries (about 3 one-quart boxes berries)
1 package powdered pectin
8 1/2 cups sugar

To prepare fruit. Sort and wash fully ripe berries; remove any stems or caps. Crush berries. If they are very seedy, put part or all of them through a sieve or food mill.

To make jam. Measure crushed berries into a kettle. Add pectin and stir well. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface.

Add sugar, continue stirring, and heat again to a full bubbling boil.

Boil hard for 1 minute, stirring constantly. Remove from heat; skim.

Pour immediately into hot, sterile canning jars to 1/4-inch from top.

Seal and process 5 minutes in boiling water bath.

This recipe yields 11 or 12 half-pint jars.

Now if you remember some of the other articles I have written your herbs can have a dual purpose, mundane spices and magickal enhancers.. I am placing here just a brief list..

Basil for love and prosperity, for protection to attract wealth, to assure fidelity. Use it to bring new love in, or to free yourself of an old love.

Cinnamon spirituality, success, healing, lust, protection, love.

Clove protection, exorcism, love, money, good luck.

Tea Riches, courage, strength. A stimulant. Green tea is rich in antioxidants, and other youth enhancing compounds.

Thyme for good health and healing, for purification incense.

If you go online you can find the meaning of many more herbs and spices. You can make you kitchen as magickal a place as you wish. Do not allow the limitations of other to block your creativity. Bring Deity into your Kitchen as well and research which of your herbs are male/female, what Deity they correspond to as well as what elements or astrological sign. There is so much information out there .. go look and then make it your own

Until next month
Merry Cooking and Blessed Eating
The Hearthkeeper

PS. If there is anything you would like to see here.. Please email me at thehearthkeeper@gmail.com

Blessed be…

Tags: Recipes

• Recipes

Summerwynd and Celticmoon July, 2010

Honey Muffins – Great for Ritual use

1 C. Milk

½ C. Strained Wildflower Honey

½ C. Raw Sugar

3 C. Oat Flour

3 t. Baking Powder

¾ t. Sea Salt

¾ t. Powdered Grapefruit seed

3 Eggs Well Beaten

¼ C/ Melted Butter

Blend milk, honey, and sugar. Combine with sifted dry ingredients. Add eggs and butter, mix lightly but quickly; bake in well greased muffin tins at 375* degrees for approximately 20 mins.

With Lughnasadh soon to be upon us this recipe is sure to become a favorite.

Tags: muffins, recipe, sabbat

• Recipes

Hearthkeeper May, 2010

Basic herbs

We all need to have some basic herbs in our pantries. Not for magickal uses only. But for flavoring our foods as well… I have chosen the following herbs that I feel are Basics that I MUST have in my kitchen, and I will give the food and the magickal info on them, as I know it and can research it. This may be incomplete as some do not have traditional correspondences. You will also remember that you will use this as YOU see fit.. not as I do or someone else does. If what I have written here does not suit you, feel right, or sounds crazy. Disregard it and research for yourself to get what does feel right.

Basil- (mundane) The strong, clove like flavor is essential to many Italian recipes and is most often paired with tomatoes. Basil is primarily used in sauces, pizzas, salads and pasta dishes. It is also the main ingredient used in pesto.

(magickal) it’s element is fire, use for clairvoyance, commanding, divination, harmony, honesty, love, protection, psychic development, purification, wealth. Use in love and prosperity spells. Carry to attract wealth. Sprinkle basil over your sleeping lover to assure fidelity. Use it in a ritual bath to bring new love in, or to free yourself of an old love. Also used for purification baths. Sprinkle on the floor for protection, and burn as an exorcism incense.

Dill – (mundane) a totally unique spicy green taste. Add whole seeds to potato salad, pickles, bean soups and salmon dishes. Ground seed can flavor herb butter, mayonnaise and mustard. The leaves go well with fish, cream cheese and cucumber.

(magickal) it’s element is fire use for Love, lust, money, protects children. Hang in the doorway to protect your home, or carry to protect your person. Can be used in money spells. Add to a ritual bath to become irresistible to the one you desire. Use in love and lust spells.

Lavender - (mundane) Flowers and leaves can be used fresh, and both buds and stems can be used dried. Lavender is a member of the mint family and is close to rosemary, sage, and thyme. It is best used with fennel, oregano, rosemary, thyme, sage, and savory. To use in cooking, use 1/3 the quantity of dried flowers to fresh. Because of the strong flavor of lavender, a little goes a long way. Wonderful in cookies.

(magickal)it’s element is air, use for chastity, love, peace, happiness, clairvoyance, longevity, sleep, protection

Marjoram- (mundane) While fresh marjoram is excellent with salads and mild flavored foods, it has is better tasting when dried. Marjoram has a slightly more delicate flavor than Oregano. Marjoram because it is more delicate should be added toward the end of cooking so its flavor is not lost. Marjoram goes well with pork and veal and complements stuffing for poultry, dumplings and herb scones or breads.

(magickal) protection, love, happiness, health, money

Oregano – (mundane) Oregano goes well with vegetables, roast beef, lamb, chicken and pork. It is generally used to season Mexican, Italian, Greek and Spanish dishes. Oregano has a warm, aromatic scent and robust taste. It’s uses include seasoning soups, stews, meat pies, pasta sauces and shellfish.

(magickal)

Parsley - (mundane) Parsley has a delicate favor that combines well with other herbs like basil, bay leaves, chives, dill weed, garlic, marjoram, mint, oregano and thyme. Flat leaf or Italian is used primarily in cooking because of its more robust flavor and curly parsley is used primarily for garnish. Add at the end of cooking for better flavor.

(magickal) purification, protection, lust

Rosemary- (mundane) Rosemary’s aromatic flavor blends well with garlic and thyme to season lamb roasts, meat stews, and marinades. Rosemary also enlivens lighter fish and poultry dishes, tomato sauces, and vegetables. Dress fresh steamed red potatoes and peas or a stir fried mixture of zucchini and summer squash. Rosemary has a tea like aroma and a piney flavor. Crush leaves by hand or with a mortar and pestle before using. Also wonderful in bread.

(magickal) it’s element is fire, use for good memory, friendship, fidelity, youth, protection, love, lust, purification, sleep. Burn to purify and cleanse. Use in love and lust incenses and potions. Use for healing of all kinds. A tea of rosemary causes the mind to be alert.

Sage - (mundane) Sage enhances pork, lamb, meats, and sausages. Chopped leaves flavor salads, pickles, and cheese. Crumble leaves for full fragrance. Use ground Sage sparingly as foods absorb its flavor more quickly. Sage is a wonderful flavor enhancement for seafood, vegetables, stuffing, and savory breads. Rub sage, cracked pepper, and garlic into pork tenderloin or chops before cooking.

(magickal) it’s elements are Earth and air, use for Longevity, prosperity, Spirituality, protection, wishes, healing, Use in healing and money spells, purifying, use as incense during sacred rituals-walk the smoke to the four corners of the room to repel and rid negative energies and influences. Especially good when moving into a new home. Heals wounds, aids digestion, eases muscle and joint pain

Thyme - (mundane)- Thyme is included in seasoning blends for poultry and stuffing and also commonly used in fish sauces, chowders, and soups. It goes well with lamb and veal as well as in eggs and croquettes. Thyme if often paired with tomatoes.

(magickal) it’s element is water, use for health, courage, purification, attracting faeries relives giddiness and nightmares. Burn for good health and use in healing spells. Burn as purification incense. Wear to increase psychic powers.

Until next month

Merry Cooking and Blessed Eating

The Hearthkeeper

PS. If there is anything you would like to see here.. please email me at thehearthkeeper@gmail.com

Blessed be…

Tags: herbs

• Herbal , Recipes

Hearthkeeper April, 2010

Homemade Hand Cream

It’s planting season, and your hands are chapped and sore from exposure to soil and sun. Contact with the soil is inevitable, no matter how careful you are , but washing your hands soaps away the skin’s natural protective oils, making it to dry out.

The following recipes contain ingredients that soften and smooth, such as beeswax and lanolin. The first recipe uses fresh herbs while the second uses essential oils. You may wait till you have grown them or purchase the oils from the store and make more before Fall harvest time.

To test for possible allergic reactions, place a small amount of the ingredient in question on the inside of your elbow and cover it with an adhesive bandage. After twenty-four hours, check for redness, swelling, or itching.

Makes 2 cups

To add fragrance, try a few drops of rose, jasmine, or lotus essential oil.
Men may prefer the scent of sandalwood or mint.

• 1 cup fresh rosemary leaves
• 1 1/2 cups fresh comfrey leaves
• 3/4 cup fresh lavender or patchouli leaves
• 1/2 cup olive oil
• 16 ounces anhydrous lanolin
• Aloe Vera gel, optional

1. With a mortar and pestle, bruise the herbs with a small amount of olive oil. In a nonreactive saucepan over low heat, melt the lanolin with the remaining olive oil. Remove the pan from the heat. Let the mixture cool for 5 to 10 minutes, then stir in the herbs and Aloe Vera gel.

2. Strain the mixture through cheesecloth and pour it immediately into heat-resistant jars. Thick colored glass jars protect the mixture from light and make attractive gifts. Store in the refrigerator.

Makes 1 1/8 cups

Here’s a scented skin cream that even children will like.

• 1 ounce vitamin E oil
• 4 ounces sweet almond oil
• 1 ounce beeswax
• 1 ounce jojoba oil
• 1 ounce coconut oil
• 1 teaspoon oil of calendula
• 1/8 teaspoon oil of chamomile
• 1/8 teaspoon oil of rose geranium

1. Combine the vitamin E and sweet almond oils in a nonreactive saucepan. Heat over low heat (do not boil). Gradually add the beeswax, stirring constantly. Add the jojoba oil, a little at a time, and stir until well blended. Slowly stir in the coconut oil.

2. Remove the saucepan from the heat. Add the calendula, chamomile, and rose geranium oils, stirring the mixture until it is smooth.

3. When the mixture has cooled, pour it into colored glass jars and seal them tightly. Keep refrigerated.

By Jelaine Foreman, Essential Creations, Inc., Rayne, Louisiana

~Indian Summer Perfume~

- 1 drop lavender oil
- 3 drops grapefruit oil
- 3 drops rose oil
- 3 drops rosewood oil
- 2 drops sandalwood oil
- 2 drops nutmeg oil
- 3 drops vanilla oil
** Be sure to use good quality essential oils to ensure purity!
For an oil based perfume-Add oils to 1/8 oz. Of Jojoba oil!
For a lighter alcohol based fragrance-add oils to 1/2 oz. Of ethyl
Alcohol.
Shake well before each use and store in a dark bottle in a cool dry
Spot.

Dandelion Shampoo

3 TB baby shampoo
2 C. purified water.
1/2c fresh dandelions
1/2tb cherry bark
1/2tb spearmint leaves
2 tsp olive oil
3 drops grapefruit EO

Put dandelion heads in a 20 oz canning jar. Boil water and pour over flower heads. Cover jar with lid and allow steeping for 15 minutes. Add cherry bark and spearmint to jar. Cover and allow steeping for an additional 10 min. Strain, using funnel, pour shampoo & dandelion liquid into a pretty container. Add olive oil and EO. Shake gently to combine for each use.

Shampooing tips:
-only a small amount of shampoo is needed
-use fingertips to create a lather and massage your scalp and rinse hair thoroughly and completely between washings
-wash with warm water and rinse with cool water for shiny hair then  apply favorite conditioner, wrap head in towel, and let sit 10 min before rinsing
-comb hair starting at ends to prevent breakage

Spring Scents

The following recipes can be used in any diffuser.  Simply blend these oils together and add to the wax or pads of your favorite method.   Remember too, that if you like any of these – just blend them and add them to your cleaning bucket!

Warm Woodsy Floral
Cedarwood – 6 drops
Lavender – 4 drops
Mandarin – 3 drops

Sweet Floral
Ylang-ylang – 6 drops
Grapefruit – 3 drops
Mandarin – 3 drops

Spring Forest
Pine Needle – 4 drops
Hyssop – 3 drops
Eucalyptus – 3 drops
Cypress – 2 drops
Juniper – 1 drop

Spring Equinox
Mandarin – 10 drops
Frankincense – 6 drops
Patchouli – 2 drops

And here are some incense

Relaxation Incense
1 pt Rosemary
1 pt Lavender
½ pt Thyme

Love Incense
2 parts Dragon’s Blood
1 part Orris
1/2 part Cinnamon
1/2 part Rose petals
a few drops Musk oil
a few drops Patchouli oil

SACRED SPACE
To clear and make pure an area
4 Tablespoons cedar chips
1 Tablespoons Thyme
1 Tablespoons Sage
2 Teaspoons rosemary
1 Teaspoons Cinnamon
1 Pinch. Salt
1 Pinch tobacco

SOLSTICE CITRUS INCENSE
1 Tablespoon dry orange peel
1 Tablespoon dry grapefruit peel
1 Tablespoon dry lemon peel
1 Tablespoon dry tangerine peel
1 Teaspoon orange extract
1 Teaspoon lemon extract

An last but not least..( and I could have filled page after page with the recipes I have)

KITCHEN WITCHEN
House blessing Incense
2 Tablespoon dry lemon peel
1 Tablespoon. Rosemary
1 Teaspoon cinnamon
1 Teaspoon anise seed
1 Teaspoon Nutmeg
1 teaspoon allspice
1 Pinch. Salt

Until next month

Merry Cooking and Blessed Eating

The Hearthkeeper

PS. If there is anything you would like to see here.. please email me at thehearthkeeper@gmail.com

Blessed be…

Tags: natural

• Recipes

Summerwynd and Celticmoon April, 2010

Well it is that time of year when allergies abound and everyone is running back and forth to the Dr. and the Pharmacy and with all that, often either find no relief or suffer through worrisome side effects. Well there is another way… And that is to look to nature… After all Nature has given us most of the Dr. prescribed medications we use today, however, even with the natural ingredients they have added man made substances that in my opinion do little more than create other symptoms. That being said, this column will give the reader a holistic alternative (through remedy and recipes) to cure many of the ailments we all are afflicted with all year long. The first holistic remedy is for spring nasal allergies.

Nasal Spray for Sinus Infection

7 drops eucalyptus tincture

7 drops sage tincture

7drops usnea tincture

7 drops Echinacea tincture

7 drops juniper tincture

4 drops grapefruit tincture

Place tincture drops in a one ounce nasal spray bottle, add distilled water to fill bottle the rest of the way to the top. Replace cap and shake thoroughly.

Use as needed.

In next month’s issue we will be looking at wound powders as an alternative to Neosporin.

Tags: natural

• Recipes

Hearthkeeper March, 2010

In my Notes article this month I wrote about spring cleaning, both physical and spiritual.. so in this article I will give you some recipes for eco friendly cleaning supplies…

Scouring Powder
1c baking soda
1c sea salt
1/2 c lemongrass
1/2 c lavender flowers
10 drops lemon, lime, or grapefruit essential oil

Combine all ingredients in the blender or food processor and pulse until they become a powder.

You can choose other herbs that go well together..as well as those that purify.

Carpet Freshener
1/2 c cornstarch
1/2 c baking soda
1/4 c lemongrass
1/4 c lemon peel
6 drops grapefruit essential oil

Combine all ingredients into the blender and pulse until they become a powder. Transfer into a mixing bowl and stir occasionally until completely dry. Sprinkle onto carpet and let sit 15 minutes before vacuuming.

Lavender dryer sachet
Some of you may have made the muslin bags filled with
Lavender buds to add to your clothes dryer.
Here’s a little different twist.
Use raw uncooked rice in the muslin bags.
In a bowl add Lavender essential oil to the rice, stir and place
in bags. You can also use handkerchiefs or other material.
Just be sure to seal or tie it so you don’t end up with rice in your laundry and dryer.

Carpet Freshener Recipe II
This makes a big batch of carpet freshener that will last quite awhile. See the  end of this recipe for additional combinations.

Carpet Freshener
Ingredients:
6 cups baking soda
3 cups dried lavender buds/flowers*
1 cup cornstarch
Directions:
Mix well and store in an airtight plastic container (a clean ice cream pail works great). Set aside for a couple of days before using. Sprinkle generously on carpet and let sit for one hour before vacuuming.

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
Alternative recipes:
Cloves & Cinnamon (50/50 mix or whatever you prefer)
Lavender & Rosemary (50/50 mix or whatever you prefer)
Dried Mint Leaves
Eucalyptus
Potpourri

Crush the herbs or flowers up a bit first before adding to the recipe.

Cleaning Floors
To clean hard floors, add l/4 cup of white vinegar to a
bucket of water. Then add 5- 10 drops of lemon oil. If the
floor is especially dirty, add several drops of dishwashing
soap or Thieves Household Cleaner. This will clean even
the dirtiest floor.

Oven Cleaner

Mix together: ¼ c. baking soda
2 tbsp. salt
Hot water, as needed to make a paste.
Let paste sit for 5 minutes. Caution: Keep off wires/heating elements.

Oven cleaner II
2 tbsp. liquid soap (castile, peppermint)
2 tsp. borax
1 qt. warm water
Spray on oven and wait 20 minutes, then clean. For tough stains, scrub with very fine steel wool and baking soda

Feel free to adjust the recipes to your preferred strength and scent or create your own combinations to make them your own

THE CLEANING CABINET ESSENTIAL 10

For basic cleaning, the following items are all you need.

1. Baking soda (sodium bicarbonate)

Mineral made from soda ash. Baking soda is a miracle cleaner – it absorbs odors and is mildly abrasive. However, make sure it’s fresh to ensure its cleaning powers. Test it by adding 1 tbsp to ¼ cup vinegar. If it fizzes, it’s fresh.

2. White distilled vinegar

An acid made from the fermentation of dilute alcoholic liquids. Excellent disinfectant, deoderizer and anti-fungal.

3. Borax (sodium borate)

Alkaline mineral. Another miracle cleaner – however it is an eye irritant and toxic if swallowed. Keep out of the reach of children. (Caution: some borax has been found contaminated with arsenic from where it is mined. Use sparingly.)

4. Washing soda (sodium carbonate)

Chemical relative of baking soda, but more strongly alkaline. A great solvent, but slightly caustic, so wear protective gloves. Don’t use on wax floors, fiberglass or aluminum.

5. Hydrogen peroxide (household concentration 3%)

Bleach substitute in place of chlorine.

6. Bon Ami (original)

Founded in 1886, made from calcite and feldspar mineral abrasives. No chlorine, perfume or dye.Biodegradable. Excellent non-abrasive glass and appliance cleaner.

7. Liquid vegetable-based soap

Vegetable-based soap sometimes referred to as castile soap.

8. Liquid vegetable-based detergent

Detergents are chemically different from soaps in that they are made from synthetics. Look for products that are biodegradable and made from vegetable-based ingredients rather than petroleum based.

9. Olive and essential oils

Lavender, lemon, tea tree, and peppermint essential oils add natural fragrance and have antiseptic properties.

10. Grapefruit seed extract

A powerful anti-bacterial.

Many of these ingredients can be found in your local grocery store or health foods stores.

Enjoy until next month.

Merry Cooking and Blessed Eating

The Hearthkeeper

Tags: cleaners, eco friendly, spring

• Recipes

Hearthkeeper February, 2010

Valentines Day is what I have decided to write about this month, as I know so many others will be focused on Imbolg. But Valentines Day plays a very large part in our lives and the lives of others, no matter the religion. Everyone loves and most everyone likes to celebrate that love.. Hopefully everyday but almost always on this very special day.

There are different ideas as to where or how the celebration of Valentine’s Day began.
The Roman’s celebrated a festival called Lupercalia on February 15, where young men held a lottery to decide which girl would be theirs and honored their God Lupercalia. This is one idea.

The Christian Church had a Saint named Valentine. The Roman Emperor, Claudius the II forbade young men to marry in 200 A.D. He believed single men made better soldiers, free of family concerns. A priest named Valentine disobeyed the Emperor and married couples in secret.

Another idea concerning the celebration of Valentine’s Day is based on the belief that birds or fowl pick their mates on February 14th. It was believed love birds in particular, chose this day to begin mating.

Colors and Candles: Red, Pink
Planet: Venus

To Attract Love use some of these foods Apple, Avocado, Lemon Balm, Catnip, Chamomile, Cinnamon, Clover, Jasmine, Lavender.

For divinations of Love Mullein, Pansy, Rose, St. John’s Wort, Willow

To Increase Lust Avocado, Caper, Caraway, Celery, Cinnamon, Damiana, Dill, Endive, Ginseng, Hibiscus, Lemongrass, Licorice, Mint, Rosemary, Saffron, Sesame, Vanilla,

Magickal Flower Associations:

AMBROSIA = Love returned, pleasure divine
APPLE BLOSSOM = Preference, Choice in love
BACHELORS BUTTONS = Hope in love
BRIDAL ROSE = Happy Love
CACTUS = “I burn”; desire
GERANIUM,IVY = Bridal favor
HONEYSUCKLE = Bonds of love
IRIS = Message
JONQUIL = “I desire return of affection”
LEMON BLOSSOM = Fidelity in love
LILAC, PURPLE = First emotions of love
LILY OF THE VALLEY = Return of happiness
MAGNOLIA = Love of nature; Magnificence
MORNING GLORY = Affection
PEACH BLOSSOM = “I am your love captive”
PERIWINKLE = Sweet remembrances
ROSE = Love
TULIP, RED = Declaration of love
VIOLET, BLUE = Faithfulness
WISTERIA = “Welcome, fair stranger”

And here are some wonderful recipes to make and share on this wonderful day of love.

Title: Valentine Stained Glass Hearts

Yield: 1

Ingredients

3/4 c butter or margarine-softened

2    eggs

1 tsp baking powder

1    frosting; optional

3/4 c sugar

1 tsp vanilla extract

3 c all-purpose flour

1/3 c red hot candies; crushed or cherry life savers or other sweet sucking candy crushed

Instructions

In mixing bowl cream together butter and sugar. Beat in eggs and vanilla.

Stir together flour and baking powder.

Gradually stir in flour mixture until dough is very stiff. Cover and

Chill about 3 hours. Preheat oven to 375 degrees.

Roll out dough to 1/8-inch thickness on a lightly floured surface. Cut out

cookies using a large heart-shape cookie cutter or use a sharp knife and

cut around a heart pattern. Transfer cookies to a foil-lined baking sheet.

Using a small heart-shaped cookie cutter, cut out and remove heart design

from center of each cookie. Fill the cut out sections with crushed candy.

Bake 7 to 8 minutes or until cookies are lightly browned and the candy has

melted. Slide foil off baking sheets.

When cool, carefully loosen cookies from foil. If desired, pipe decorative

borders along edges.

Makes about 2 1/2 dozen cookies.

Fahrenheit 5

Ingredients

• 1 1/2 tablespoons Malibu rumor coconut rum
• 1 1/2 tablespoons Grand Marnier or Cointreau liqueur or triple sec
• 2 1/2 tablespoons cranberry juice
• 1 1/2 tablespoons pineapple juice
• Sprite, splash

Directions

1. Fill a cocktail shaker with ice and add rum, liqueur and juices.

1. .Shake well and strain into a chilled martini glass.

1. Top with a splash of Sprite.

Lemony Love Potion (non alcoholic)

When Cupid invites guests over, this is the beverage he serves. For the first time ever, he has graciously agreed to share his magic recipe–which also happens to make an excellent dessert drink for Valentine’s Day dinner.

Ingredients

• 12-ounce can pink lemonade concentrate
• 1 cup raspberry sherbet
• 12-ounce can of lemon/lime soda (we used 7-Up)

Instructions

1. In a pitcher, mix the lemonade concentrate with the recommended amount of water.
2. In a separate pitcher, combine the sherbet with 1 cup of the lemonade mixture.
3. Add the soda, stir, and serve. Makes 3 cups.

Cranberry Sweetheart Scones

Their light texture and fruity flavor make these heart-shaped scones a treat for your sweetie.

Ingredients

• 2 cups flour
• 1 tbsp. sugar
• 2 tsp. baking powder
• 1/2 tsp. salt
• 4 tbsp. margarine
• 1 tsp. orange zest
• 1 cup chopped fresh cranberries
• 2 eggs
• 1/2 cup milk

Instructions

1. Combine the 4 four ingredients in a large mixing bowl. Blend in the margarine with a fork until the mixture is crumbly. Using a wooden spoon, stir in the zest and cranberries. In another bowl, beat the eggs well and then stir the milk into them.
2. Make a well in the middle of the dry mixture and pour the wet ingredients into it. Stir just until blended. Turn the dough onto a floured surface and knead a few times. Pat the dough to a 1-inch thickness. Use a butter knife to cut heart shapes. Bake on an ungreased cookie sheet at 400 degrees for 12 to 15 minutes. Makes 8 scones.Toppings

   Quick Strawberry Jam Empty a 16-ounce package of unsweetened frozen strawberries into a glass bowl. Microwave on medium until the berries are hot and soft (about 12 minutes). Stir in a 3-ounce package of strawberry Jell-O.

   Fruit Butter Blend 2 parts softened butter and 1 part strawberry, raspberry, or apricot jam.

   Flavored Cream Cheese Smooth 4 ounces of cream cheese with a wooden spoon. (Add a tablespoon of yogurt for a creamier consistency.) Fold in a few fresh or defrosted strawberries or raspberries

Sweet Heart Brownies

What do you get when you mix graham cracker crumbs and chocolate morsels? Love at first bite. Earn brownie points with this Valentine’s — or any other day.

Ingredients

• 36 2-inch graham crackers
• 1 14-ounce can sweetened condensed milk (don’t use evaporated milk)
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 16-ounce package semisweet chocolate morsels
• 3/4 cup coarsely chopped pecans

Instructions

1. Preheat the oven to 350º (325º for glassware). While you generously grease an 8-inch square baking pan, put your kids to work crushing the graham crackers into fine crumbs. It’s especially easy and fun if you seal the crackers in a plastic bag and then use a rolling pin.
2. Stir together the sweetened condensed milk, vanilla extract, and salt in a large mixing bowl. Add the chocolate morsels, pecans, and graham cracker crumbs and mix with a wooden spoon until well blended.
3. Spoon the batter (it will be very stiff) into the greased pan. Use the back of a wooden spoon (or clean hands) to pat the batter into an even layer. Bake for 20 to 25 minutes. Let cool completely in the pan.
4. Use a cookie cutter or a butter knife to cut out small (these brownies are rich!) heart shapes. Serve plain or with a scoop of vanilla ice cream or raspberry sherbet. Makes about 8 to 12, depending on size.

Dipping Oil – Rosemary Garlic

Ingredients

• 1 cup extra-virgin olive oil
• 1/2 teaspoon fresh ground pepper
• 2 tablespoons fresh rosemary, minced
• 4-5 garlic cloves, minced (raw, roasted or fried)
• 1/2 teaspoon salt
• 1 pinch red pepper flakes (optional)

Directions

1. Mix all ingredients to blend in a bowl or a pour bottle.

1. Dip bread and enjoy.

1. Refrigerate any left over.

artichoke, Asparagus and Asiago Valentine Pizzas

Ingredients

• pizza dough — homemade or store-bought
• 2 tbsp. olive oil
• 1 can 28 oz diced tomatoes
• 1 jar 6 oz marinated artichoke hearts, drained
• 1 tsp. chopped garlic
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1-1/2 cups shredded asiago cheese (about 6 oz/170 g)
• 4 oz. fresh asparagus, cut into 1-inch (0.5 cm) pieces

Cooking Instructions

1. If you want to use your own homemade dough you’ll have to prepare the dough at least one hour before you want to bake the pizzas. If you’re using store-bought pizza dough, begin with one 1-1/2 lb (750 g) package of fresh or frozen pizza dough.
2. At least one hour before (or even a day ahead) you want to make the pizzas, prepare the tomato sauce. Measure the olive oil into a 9×13-inch (23 x 33 cm) baking dish. Pour in the diced tomatoes — including all the juice. If the artichoke hearts are large, cut them in half but they should remain in substantial chunks. Add to the tomatoes in the pan along with the chopped garlic. Place in the oven and bake at 400 degrees F (200 degrees C) for 45 minutes, stirring once in a while, or until most of the liquid has evaporated and the sauce is thick. Let cool.
3. Preheat the oven to 425 degrees F (220 degrees C). Grease two large baking sheets. Sprinkle lightly with cornmeal.
4. Divide the pizza dough into 4 pieces. Roll out each ball of dough to approximately a 6-inch circle, then shape into a heart-shaped crust by pinching one side and indenting the other. Place on the prepared baking sheets, leaving plenty of room between for expansion. Spoon tomato sauce mixture over surface to within 1/2 inch (1 cm) of the edge of the dough, making sure you distribute the pieces of artichoke hearts evenly among the pizzas. Sprinkle with cheese and top with the asparagus pieces. Bake pizzas for 15 to 20 minutes or until the crust is lightly browned on the bottom and the toppings are melted.

Chicken in Champagne and Mushroom Sauce

Ingredients

• 1/4 cup all purpose flour
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 2 tbsp. olive oil
• 4 skinless, boneless chicken breasts about 6 oz
• 1 tbsp. butter
• 3 cups sliced mushrooms
• 1 cup champagne (or other sparkling white wine) now that you have opened it you may have to share it with your love…
• 1 cup whipping cream

Cooking Instructions

1. In a small bowl, combine the flour, salt and pepper. Dredge the chicken breasts in this mixture, one at a time, and arrange them on a plate.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook quickly until lightly browned on both sides, turning once — 1 to 2 minutes per side. (You may have to do this in two batches.) The chicken should be browned but not cooked through. Remove to a plate.
3. Add the butter to the skillet, dump in the mushrooms. Cook, stirring frequently, until the mushrooms have released their liquid and it has evaporated. Pour in the champagne, stir around to dissolve any crusty bits from bottom of the pan, stir in the whipping cream. Bring to a boil, then lower the heat and let the sauce simmer for about 5 minutes. Return the chicken breasts to the skillet, nestling them into the mushroom sauce, lower the heat to medium and cook, uncovered, until the chicken is cooked through and the sauce is thickened — 6 to 8 minutes.
4. Serve immediately with crusty bread or steamed rice to soak up the velvety sauce.

Cappuccino Truffles

Ingredients

• 1 11-1/2-ounce package milk-chocolate pieces
• 6 tablespoons butter, cut into 4 pieces
• 3 tablespoons heavy cream
• 1-1/2 tablespoons instant-espresso or coffee powder
• cocoa, confectioners’ sugar, and/or chopped nuts

Cooking Instructions

1. In 2-quart glass container, cook the first 4 ingredients on High 1 to 1-1/2 minutes until almost melted; stir until smooth.
2. Freeze 1 hour until firm.
3. With hands, shape tablespoons of mixture into balls,
4. Roll in cocoa, confectioners’ sugar, or chopped nuts.
5. Refrigerate.

These make a luscious and decadent dessert to be hand feed to each other, may wish to serve with chocolate dipped strawberries.

Enjoy until next month.

Merry Cooking and Blessed Eating

Tags: cooking, valentines

• Recipes

Hearthkeeper December, 2009

Tags: cooking, Recipes

• Recipes

Hearthkeeper November, 2009

Well ladies and gentleman… I had a much different article planned… but we had some major happenings in our home… They say the October is the time of change… well woohoo!!! Change it did… My daughter had influenza A and then 3 weeks later the N1H1 virus… and my computer crashed and burned and not only took all my hard drive… but my external hard drive as well… so when put into a spot to write another article I decided to research herbal remedies for cold and flu.. And I found loads of stuff… I will include links at the end for you to look for remedies yourself…

Many people have been turning away from chemical based medication and going back to herbal based remedies… I am including some that I have used (that I remember) and some that I think look good…

So here we go…..

First a caution or two…. First please read thoroughly and herbal remedy you may purchase… and discuss with your Doctor before taking as they may interact with other medications you are taking… or do the same thing, thus doubling what you are taking… and secondly I have read in a few different places that Peppermint tea may interfere with the beneficial action of homoeopathic remedies.

WATER WATER WATER… on of the best things you can do is hydrate… drink lots of fluid, tea, soup, water, juice… it works to loosen the mucus in your nose and lungs and make it slippery enough to be expelled when you sneeze or cough.

Ginger is considered the best home remedy for colds. Drink a cup of ginger tea several times (at least 3 times) a day.  Ginger contains many antiviral compounds. And it tastes good. To make a tea, add 1 heaping teaspoon of grated fresh gingerroot to 1 cup of boiled water. Allow to steep for 10 minutes. If you use dried ginger powder use 1/3 to 1/2 teaspoon of powdered ginger per cup.

Take a soothing herbal bath with chamomile, calendula, rosemary, and/ or lavender if you are restless and irritable, Keep the water comfortably warm and treat yourself to a long, lazy soak.

Add Peppermint or eucalyptus to a pot of boiling water place a towel over your head and lean over the pot and breathe in the fumes.

In Eastern Europe, ginseng is widely believed to improve overall immunity to illness. It appears that regular use of ginseng may prevent colds.

It is recommended aniseed as an expectorant for getting rid of phlegm. In large doses, it also has some antiviral benefits.
Make a tea by steeping one to two teaspoons of crushed aniseed in a cup or two of boiling water for 10 to 15 minutes. Then strain it. Anise is often chewed by Asian Indians after their meals. It is also one of the ingredients used in “Indian Chai.”
Suggested dose: one cup of tea, morning and/or night. This should help you cough up whatever’s loose and also help you fight the cold.

Horehound (flowers and leaves) also useful for sinus troubles, used in cough drops.

Echinacea (leaves and roots) this herb acts as an anti-viral agent. Can be taken in pill form, as a tea, in a liquid or rubbed on inflamed areas of the skin as a salve.

Feverfew will help relieve headache.

Peppermint tea can be used for headache, nausea and poor appetite associated with the flu.

And this article would be incomplete if I did not add the best medication or remedy of all time… Grandma’s (or Momma’s) Chicken soup. The combination of chicken, onions, celery, carrots… create something that not only sooths the soul but actually makes you feel better… whether it is the heat from the broth, or some chemical reaction that happens when you combine and cook these things together…it has been the major source of healing and comfort during any illness…So here are a few recipes to help you out.. Add or subtract from them as you need to… to make your very own Grandma’s chicken soup.

Grandma’s Chicken Soup

Ingredients

8 chicken thighs
2 carrots cit into rounds
2 celery stalks cut into ¼ in slices
1 large onion chopped
8 cups of water
1/3 tsp salt
¼ tsp pepper
¼ tsp poultry seasoning
1/8 tsp thyme
1/8 tsp rosemary
1 cup cooked egg noodles or pasta or rice

Directions

Put the thighs in a large sauce pan or Dutch oven.
Layer the carrots, celery and onion over the chicken.
Add water, salt, pepper, poultry seasoning and thyme.
Cook, covered, over medium heat until mixture boils.
Reduce heat and simmer for about 45 minutes or until the vegetables and chicken are both fork tender.
Remove chicken; cool.
Remove the chicken meat from the bones; discard the bones.
Cut chicken into bite-sized pieces.
Heat mixture to boiling; add in the noodles, rice or pasta.( I add to the dish when ladling the soup.. the room temp. noodle cool the soup a bit and they do not get over cooked and mushy)
Stir the chicken back into the soup – simmer for two minutes, and serve.

GRANDMA’S CHICKEN SOUP

1 young (3-4 lb.) chicken with neck, gizzard, heart, wings, back bone
1 tbsp. salt
2 qts. Water
2 med. onions, whole
1 tsp. pepper
4 carrots, scraped or diced
3 stalks celery, cut in 2 inch pieces
1 parsley sprig

Clean chicken and cut into serving pieces. Place chicken in pot, cover with water and cover pot. Bring to full boil, then reduce heat and simmer for 30 minutes. Add whole onion and simmer 30 minutes more. Add salt and pepper and simmer 15 minutes more.

Meanwhile, wash vegetables and cut into bite size pieces. Add in 15 minute intervals in this order: carrots, celery, and parsley.  Cook until chicken is tender.

Before serving let soup cool, then skim off fat. If allowed to chill several hours, fat will rise to top and solidify for easy removal. Strain soup, if clear broth is desired, discarding any vegetables you do not like. Return chicken to soup or serve separately.

Note: If a creamier soup is desired, mash potatoes can be added to soup, or a mixture of flour and ½ & ½. The discarded vegetables can be pureed until smooth and returned to broth if you desire a bisque.

Chicken Matzo Ball Soup

2-1/2 to 3 lb. chicken, cut up
6 cups water
1 cup onions, sliced
1 cup carrots, sliced
1 cup celery, sliced
1 tsp. dried dill
1 tsp. salt
1/4 tsp. white pepper
Matzo Balls (recipe follows)

Place the chicken in 6 cups water, bring to a boil and then skim the fat.
Reduce to a simmer and skim again.  Add onions, carrots, parsnips, celery,
dill, salt and pepper.  Simmer covered for 1 to 1-1/2 hours until the chicken
is tender.  Add water is needed.  Remove the chicken and discard the skin
and bones.  Shred the meat and set aside.  Remove the vegetables, strain
stock and skim the fat.  Return the chicken and vegetable to the stock.
Reheat to a simmer and serve with Matzo Balls.

Matzo Balls

2 tbs. plus 1 tsp. chicken fat ( margarine, softened will work but not be as tasty)
2 eggs, well beaten
1/2 tsp. baking powder
3/4 cup matzo meal
1/2 tsp. salt
white pepper to taste
4 quarts boiling water

Beat the chicken fat or margarine into the eggs.
Add the baking powder, matzo meal, salt and pepper.
Refrigerate for 1 hour.
Shape into 1 inch balls.
Boil partly covered for 20 – 30 minutes.

So there you have it… I hope that this finds you armed and prepared for cold and flu season… or at least sends you in the right direction…

Links to good WebPages

http://www.motherearthnews.com/Natural-Health/2007-12-07/Effective-Natural-Cold-and-Flu-Remedies.aspx

http://yourtotalhealth.ivillage.com/herbal-cures-colds-flu.html

http://www.organicnutrition.co.uk/articles/colds.htm

Happy Hearth and Blessed eating…
Until next month

The Heartkeeper

Tags: chicken soup, herbs

• Recipes

Hearthkeeper October, 2009

Merry Meet all… this time of year has so many possibilities. With the harvest just finished.. we have so much to choose from.. it is amazing. This month not only will I have Samhain recipes.. but some good old fashion tummy filling recipes as well.

Magic Baked Apples

When you polish an apple on your shirt before taking a bite, you are
continuing an ancient tradition. The Celts rubbed apples to drive
out evil fairies hiding inside the fruit. Medieval Christians
thought the practice kept away the devil. These customs reflect the
belief that apples contain Earth energies.

Magic Apples Recipe:
4 medium-sized apples
8 tbsp brown sugar
4 tsp butter
1/4 tsp ground cinnamon

Rub the apples over your heart then core them. Place in a baking
dish. Fill each center with 2 tablespoons sugar, 1 teaspoon butter,
and 1/4 teaspoon cinnamon. Add 1/4 inch water to the pan. Bake 30–40
minutes at 375°F.

Hallowmas Cakes

1/2 cup vegetable oil
4 oz. unsweetened baking chocolate, melted
2 cups granulated sugar
4 eggs
2 tsp. vanilla
2 cups cake flour, sifted
2 tsp. baking powder
1/2 tsp. salt
1 cup confectioner’s sugar

In a mixing bowl, combine vegetable oil, chocolate, and granulated sugar.  Blend in eggs, one at a time, stirring well after each addition.  Add vanilla.  Stir in flour, baking powder, and salt into oil mixture.  Chill for several hours or overnight.

Preheat oven to 350° F.  Roll about a Tbsp. of dough into a ball.  Drop balls into confectioner’s sugar, and roll until coated.  Place balls about 2″ apart on a greased baking sheet.  Bake for 10-12 minutes.  The cakes should be  soft and the edges firm.  Do not over bake; they burn easily.  Makes about 3 doz.
Autumn Butter

1/4 cup firmly packed brown sugar
1 tsp pumpkin pie spice
1/4 cup whipping cream
1 cup butter, softened

Mix all ingredients until well blended. Spread onto your favorite muffins, quick bread, sweet crackers, or drop a dollop onto morning pancakes

Greenman’s Blend
This is a classic cheese blend made with fresh herbs that can be frozen to store.
2 tablespoons fresh chives
2 tablespoons fresh parsley
1-1/2 tablespoons fresh marjoram
1 tablespoon fresh basil
1-1/2 teaspoons fresh lemon thyme
1 clove garlic
1/2 teaspoon freshly ground black pepper

Chop the herbs and garlic in a food processor; add pepper. To make spread, add 1/2 cup blend to 8 tablespoons softened butter (or margarine), 1 pound softened cream cheese (or light cream cheese), and whirl until blended. Chill in refrigerator for several hours.
Store in freezer for up to 3 months in an airtight container.
The herbs can also be stored frozen in butter; then add the cream cheese just before serving.
If frozen, thaw in refrigerator, and then re-blend with an electric mixer before serving.
Variation. Chop the herbs in a food processor and add enough olive oil to form a thick paste that can be stored in the refrigerator for a week to 10 days or can be frozen for 2 to 3 months. Pack paste in glass jars and cover with a layer of olive oil to prevent drying out. Use to make marinades or add to steamed vegetables, soups, and stews.

Suggested Use cheese spread on crackers or raw vegetables. Warm cheese spread in a saucepan and add Parmesan cheese to taste for an Alfredo sauce to serve over pasta.

herbal properties:
Chives———–protection
Parsley———Calms and protects the home. Gives added energy, and vitality.
Marjoram——–Cleansing, purification, dispels negativity.
Basil————- love, exorcism, wealth, protection.
Lemon Thyme—-cleansing, purification. Healing, strength.
Garlic———–cleansing, purification, dispels negativity. Strong protection..
Black Pepper—–protection, exorcism
Dragon’s Breath Samhain Dip

There are two heads (yes, entire heads) of garlic in this dip!
(That’s why it’s called Dragon’s Breath).
But when garlic is roasted, it becomes sweet and nutty.
2 heads garlic
1 Tbsp. Olive oil
8 oz. Brie cheese (or cream cheese if you cannot eat brie)
1/2 tsp. Seasoned salt
Cut top 1/2″ off the top of the garlic heads. Remove some of the
loose papery skin, leaving the heads intact. Place each on a square
of foil and wrap well. Bake at 350 degrees 50-60 minutes, until the
Garlic is very soft and begins to brown. Cool until easy to handle.
Squeeze each head to remove the soft roasted cloves.
In a food processor( or electric mixer), process Brie cheese with the seasoned salt and
Garlic cloves. Refrigerate several hours
to blend flavors. Serve with crackers or sliced French Bread
Blood Orange Sangria
Ingredients
2 cups sliced strawberries
2 cups apple juice
2/3 cup Triple Sec (orange-flavored liqueur)
1/2 cup sugar
4 whole cloves
3 seedless blood oranges, each cut into 16 wedges
2 (750-milliliter) bottles fruity red wine
2 (3-inch) cinnamon sticks
1 lemon, cut into 8 wedges
1 lime, cut into 8 wedges

Preparation
Combine all ingredients in a large pitcher, and stir until sugar dissolves. Cover and chill 8 hours or overnight. Discard cloves and cinnamon sticks. Pour sangria into individual glasses, including the fruit.
Yield 16 servings (serving size: about 1 cup)

Pentacle Pumpkin Pie

Ingredients:
1 1/2lb fresh Pumpkin
4oz super fine Sugar
3 eggs
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
3 teaspoons cinnamon
5 tablespoons evaporated milk
10oz flour
2 1/2oz hard butter
2 1/2oz crisco
3-4 tablespoons water

1) Place Pumpkin (cored, peeled and diced) into a colander over boiling water and steam for about 20 minutes (or until tender). Then mash to a pulp and set aside to cool.

2) Sift the flour and 2 tablespoons of cinnamon into a bowl. Cut in the butter and crisco until the mixture looks like fine breadcrumbs.

3) Mix with water to form a firm dough, knead lightly and roll out onto a floured board.

4) Lightly grease and then line a round Pie pan with the pastry, reserving the pastry trimmings.

5) Bake at 375°F for 15-20 minutes.

6) Whisk the eggs and sugar together adding the nutmeg, ginger and 1 teaspoon of ground cinnamon. Fold in the mashed Pumpkin and 4 tablespoons of milk, then pour into the pastry case.

7) Roll out pastry trimmings and cut into strips. Form pentacle with strips, using milk to stick down, then brush remaining milk over any visible pastry.

Bake at 375F for about 40 minutes or until filling has set. Sprinkle with a little sugar and serve hot or cold! Delicious hot with ice cream or whipped cream!
Baking in advance of your Samhain celebrations can enable you to add a touch of Kitchen Witchery to it, and preparing food with love and care is a great way to imbue them with that extra special energy that home cooked foods really have.

Pumpkin Pie Cake

1 box yellow cake mix
1 stick melted butter
1 egg
Beat with a spoon and set 3/4 cup aside
Pat dough into the bottom of 9×11 pan
1 large can pumpkin
3 eggs
1/2 cup brown sugar
1/2 cup evap. Milk
1 1/2 tsp cinnamon
Mix and pour over cake dough

Add 1/4 cup sugar to remaining dough, mix with a fork to crumble and sprinkle over top .
Sprinkle with chopped nuts. Bake at 350 degrees for 55 minutes.

The end of summer is the perfect time to enjoy these savory-sweet pork chops. The combination of apples and squash will get you ready to welcome fall.

Apple Crisp

8 cups peeled, cored &thinly sliced apples(granny smith)
1/2 cup granulated sugar
2 tablespoons cornstarch
1 or 2 tsp. ground cinnamon
3/4 cup all-purpose flour
1 cup regular rolled oats
3/4 cup firmly packed brown sugar
1/2 cup butter or margarine (cut into 1/4″ chunks)
3/4 cup chopped pecans
Vanilla Ice Cream

Preheat oven to 350….

in a 9″ square baking dish or shallow 1 1/2 to 2 quart casserole,
mix apples with granulated sugar,2 tbsp. cornstarch and cinnamon…

In a bowl, combine rolled oats, brown sugar, butter and 3/4 cup flour..
Rub mixture between fingers until butter pieces are no longer
distinguishable…Stir in chopped pecans.. Sprinkle topping
evenly over apples…
Bake crisp on middle rack of oven until apples are tender when
pierced and topping is brown and bubbly, about 45 minutes to 1 hour…
If topping browns first cover with foil…
Spoon apple crisp, warm or cool into bowls…
Top with scoops of Vanilla Ice Cream..

Harvest Pork Chops recipe
Servings: 4

Ingredients:
4 boneless pork loin chops, 1/2 inch thick, trimmed
1/2 teaspoon black pepper
Nonstick cooking spray
2 teaspoons olive oil
1 medium onion, peeled, sliced thin
2 cloves garlic, peeled, minced
1 cup fat-free chicken broth
1 tablespoon orange juice concentrate
2 Granny Smith apples, washed, quartered, sliced thin
1 pound butternut squash, trimmed, peeled, seeded, diced into 1-inch cubes
1 teaspoon ginger

Directions:

Season the pork chops with pepper. Spray a large nonstick skillet with cooking spray. Heat the oil over medium-high heat. Add the chops and cook for 10 minutes, turning once, until well browned. Remove from pan, transfer to paper towels to drain and keep warm.

Add the onion and garlic to the skillet. Cook for 3 to 4 minutes, until the onion is soft and the garlic is golden. Stir in the broth, orange juice, apples, squash and ginger. Heat to a boil. Cover, reduce heat to medium low and simmer for 5 minutes, or until the squash is fork tender. Return the chops to the skillet and cook for 5 minutes. Serve immediately.
Sausage-Stuffed Squash

1 medium acorn squash
6 oz. Bulk pork sausage
1/2 cup chopped celery, optional
2 TBSP chopped onion
1/2 cup chopped peeled tart apple
1 tsp. All-purpose flour
1 egg, lightly beaten
1/4 cup sour cream
1/8 tsp. Salt
1/3 cup diced process cheese (Velveeta)
Cut squash in half; remove seeds. Place cut side down in a greased 13-in.x9-in.x2-in. Baking dish. Cover and bake at 350 for 25 to 30 minutes or until tender.
Meanwhile, in a small skillet, cook the sausage, celery if desired and onion over medium heat until meat is no longer pink. Add apple; cook and stir for 3 minutes. Drain. In a bowl, combine the flour, egg and sour cream until smooth; stir into sausage mixture.
Turn squash over; sprinkle cut sides with salt. Stuff with sausage mixture. Bake, uncovered, for 15 to 20 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.
YIELD: 2 servings.

Butternut Squash and Apple Casserole
This butternut squash casserole includes apples and is topped with a buttery spiced crumb topping with brown sugar.

Ingredients:

* 1 small butternut squash (about 2 lbs)
* 2 apples, cored, peeled, sliced
* 1/2 cup brown sugar, firmly packed
* 4 tablespoons butter, cold
* 1 tablespoon flour
* 1 teaspoon salt
* 1/4 teaspoon cinnamon
* 1/4 teaspoon nutmeg

Preparation:

Peel, seed, and cut squash into small slices. Place squash and apple slices in a baking dish, about 11- x 7-inches Combine brown sugar, flour, salt, cinnamon, and nutmeg; cut in butter with fork or pastry cutter until crumbly. Sprinkle crumbs evenly over sliced squash and apples.
Cover and bake at 350° for 45 to 55 minutes.
Corn Bread with Honey Butter

1 1/2 cups cornmeal
1/2 cup flour
2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups buttermilk
1/4 cup vegetable oil
2 eggs
2 tablespoons butter, softened
2 tablespoons honey

Preheat the oven to 425 degrees F.  Combine the cornmeal, flower, sugar, baking powder, baking soda, and salt in medium-sized bowl.  In a small bowl, beat the buttermilk, oil, and egs.  Add the buttermilk mixture to the dry ingredients; mix thoroughly.  Pour the batter into a greased 8 x 8 x 2 inch baking dish let sit on counter 5 minutes..  Bake for 25 minutes.

While the cornbread bakes, blend the butter, honey.(with electric mixer if possible)

Serve hot or cold. With the honey butter

And here is a helpful tip for your kitchen..

Storing Apples

Buy apples on sale and store them through the winter! . There are so many varieties, and they are such a great food. Thankfully, there is always some variety available in the stores year round. To save money, you can buy them on sale and store them. Almost any kind of apple will keep for several months if properly stored., even though we do not have root cellars like our grandparents may have had to store their produce; We still can effectively store apples with just a box and some newspaper. One of the important steps in storing apples is to store them so they don’t touch each other. If one apple rots, it will spread to the others if there is not a barrier between them. That is the reason for the newspaper.

Each apple should be individually wrapped with the newspaper (use only the black and white paper). They should be carefully placed in a box, and then the box placed in a dark room. You could use your garage, a pantry, an unheated porch or your basement. Anywhere where it is dark and cool (but not freezing) will work.

Only store apples without bruises or soft spots, and with the skin in perfect condition. Apples that have thicker skins will store longer than ones with thin skins, like Red Delicious. Jonathan is an example of an apple with a thick skin. Some varieties actually taste better after a few months of storage.

Until next month

Merry Cooking and Blessed Eating

The Hearthkeeper

Yield:  12 servings

Tags: cooking, food, Recipes

• Recipes